Every year for Christmas Eve, I make these dreamy little delicious poppers wrapped in bacon! This year, I thought, let's really up the game and stuff them with pimento cheese. Today, on Food52's Facebook page, I made this dish live!

Prep time: 15 min

Bake time: 20 min

Makes 30 poppers

15 medium-sized jalapeño peppers

15 thick cut slices of bacon

8 oz. softened cream cheese

3/4 cup great mayo

1/4 cup diced green onion

1 1/2 cup shredded cheddar

1/2 cup shredded parmesan

1/2 cup diced fire roasted red peppers

1 clove garlic, smashed

salt + pepper to taste

Harrissa & Lemon Dipping Sauce

1/4 cup olive oil

1/4 sour cream

4 tbsp. Meyer lemon or lime juice

2 tbsp. harrisa paste

1 tbsp. dijon mustard

1/2 cup diced green onion

salt + pepper to taste

Preheat your oven to 425 degrees F. Line a baking sheet with parchment and set aside. Slice jalapeños in half, lengthwise, then remove the ribs and seeds and set aside. Slice the bacon in half, set aside. In a large mixing bowl, or the bowl of your stand mixer, combine the rest of the ingredients. Mix on low speed until everything is combined. Set up an assembly line, and begin to fill each jalapeño half with the cheese mixture. Once all the your peppers are filled, wrap each half in bacon. Use toothpicks to secure bacon if necessary. Roast for 20-25 minutes until the bacon is crisp and cooked through.

For the sauce, whisk all ingredients and serve alongside roasted poppers!